In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry, add more stock as needed.) Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes.
Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.